Ingredients
For the Marinade:
1/4 cup pineapple juice
2 cloves garlic
1/4 cup Dr. Fuhrman’s Riesling Raisin Vinegar
1/2 teaspoon Bragg Liquid Aminos
1/8 teaspoon black pepper
1/2 teaspoon Dijon mustard
For the Vegetables:
1 large red pepper, cut in large pieces
1 large green pepper, cut in large pieces
1 medium onion, cut in large wedges
10 large grape tomatoes
1 large yellow squash, sliced in 1-inch slices
1 large zucchini, sliced into 1-inch slices
1 cup fresh pineapple chunks
Preparation
Combine marinade ingredients and whisk thoroughly.
Place vegetables in a large ziplock bag and pour marinade over vegetables. Close bag and allow to marinate, in refrigerator overnight, or at least 4 hours.
Thread vegetables alternately onto skewers and grill at low temperature. Turn skewers when first side is lightly browned. Brush on any additional marinade while grilling.
May be served over a bed of brown and wild rice.
